I find it ironic that I have moved to a different country in a different hemisphere and I am again in “The South”. It isn’t exactly Nashville, but my recipe title still applies.
These were something that we used to really enjoy. They require a little more effort than the frozen variety, but the finished product is worth the work all day long.
- 3 cups corn, separated
- 1/2 cup cream
- 1/2 cup milk
- 1 tablespoon butter
- 1 tablespoon flour
- 1 tablespoon sugar
- salt & pepper to taste
- 1/3 cup parmesan cheese
- 3/4 cup cornmeal
- 3/4 cup flour
- 2 eggs
- 1/4 milk
- 2 tablespoons sugar
- salt and pepper to taste
- oil for frying (about 3 cups)
- Combine 1 1/2 cups corn with cream, milk, butter, flour, sugar, and salt and pepper to taste in medium saucepan. Bring to a boil over medium heat, stirring constantly until thickened. Remove from heat and add parmesan. Stir in second 1 1/2 cups corn.
- Line a baking sheet with parchment and drop tablespoon sized piles of filling on tray. Freeze for at least 4 hours or until solid enough to dip in batter.
- When filling is frozen stir together ingredients for batter. Heat oil in medium skillet or deep fryer to about 350 degrees F (180 C). Remove fillings from freezer. Dip one at a time into batter and drop into oil. Cook on each side for about 1 minute until golden brown If they are cooking too quickly reduce heat a little or the outside will be done while the center will remain frozen. Fry in small batches and remove to plate lined with paper towel to absorb excess oil.
- Serve these yummy little things with dipping sauces or just eat them by themselves.
It's a good idea to place your parchment lined baking sheet in the freezer a few hours before making the filling to make sure there is room in your freezer and to pre-freeze the tray. Having the tray frozen will help freeze fillng faster.
Don't feel like waiting for them to freeze? Alternatively, you can skip the freeze process and just mix the filling in with the batter and then drop spoons of it straight into oil.